St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-05

All opiVuo ID hoG necessarily SOr-
mand, and hence a great many people
make a mistake in over feeding, thus
inducing a visit from that arch enemy
of the rich mantle govt. The old
Latin maxim, 'Sum vivimus viva mus
While we live let us live''-was not
Intended to Justify a man in overload
ing his stomach, for under such cir
cumstances life were mere ex-
istence, without. pleasure in any
thing. But the prudent man lives
carefully and often abstemiously,
i'll order that he may prOlong his years
OF usefulness among his fellows, and
this seems to be characteristic of the
best meE of the metropolis of the North
west. A majority of them take their
meals at their private residences, but
III the middle of the day the cafes and
well known restaurants, and last, but
not least, the dining room of the Mime
sofa club, TEEN with the solid men of st.
Paul intent upon satisfying the cravings
of the inner man.
Senator Cushman K. Davis is a good
but not high liver, and a small bottle of
Pommery Sec and Golden Buck,
name applied to very toothsomely az
ranged Welsh rare-bit, constitute his
favorite lunch away from home.
In the oyster season j. J. Hill. of the
known as a Newport fry, the oysters
being fried in butter with the white
heart of celery chopped up and thrown
over them. When the months cease to
have an X in them tenderlOin steak,
chateaubrand, that is cut thick and
broiled half done, French fried potatoes
and asparagus or French peas, make up
his MONDAY meal.
Vice President Cakes, of the North
ern Pacific, is an epicure in the true
sense of the word, and knows how
everything that ne eats ought to be
prepared. A cold roast, with a side
dish of lettuce and mayonnaise sauce.
usually suflices for him until his late
dinner hour at home.
Col. BroadWater invariably orders
first a small bottle of ApollinariS and
champagne to whet his appetite for
planked white fish or black bass, boiled
with English breakfast bacon. He is
also very fond of game in season, roast
duck OF ruffled grouse being a favorite
dish.
l. V. D. Heard is very particular
about his order at a restaurant, and
order to please him. A broiled bass or
piece of sugar-cured ham is very apt to
satisfy him, although occasionally he
varies the bill with small steak or
chop.
p. II. Kelly, the well-known grocer,
prefers home comforts to the menu of
cafe, and at luncheon time he hieS him
self to Dayton'S bluff, where he can ell
joy hearty meal while overlooking
magnificent panorama from his dining
room windows.
the quality of nutritious food is Stanford
fhor,
when he has select company of friends,
say three or four at time, dining with
him at the Minnesota club, of which he
was one of the original promoters.
Usually five courses, commencing with
a consOmme soup, will make the party
happy.
Mayor Smith likes plain, home-cooked
provisions, and when lunch time arrives
he boards a Summit avenue car and
spends an hour with his family at their
table. 1t is very seldom that he utilities
the team of horses that he owns, except
for exercise in the afternoon before
dinner.
Dennis Ryan is usually very busy dur
ing the day, but he finds time about
noon to sit at the lunch counter of the
cafe attached to the hotel and partake
of cold roast and a cup of coffee. He
knows how to live, however, as his many
friends can attest who have enjoyed his
hospitality, and when he has party to
dinner, which frequently happens,
'consome, broiled whitefsh, roast, en-
tree and salad, washed down with Bur-
gundy or POutet Cauet. is the bill of
fare.
j. D. O'Brien is very careful about
his diet, and his order to waiter US
ually embraces a small pOrterhOuse
steak. with sliced tomatoes and Saratoga
fried potatoes, ending with a cup of
black coffee and good cigar.
For young man Sam Dawson knows
how to order good luncheon, as well
as to enjoy it. and his favorite dish is a
small porterhOuSe steak with mush-
rooms and French peas, although he
varies this occasionally with a Welsh
rarebit or partridge.